Curried Lentils with Sweet Potatoes and Spinach

Curried Lentils with Sweet Potatoes and SpinachThis recipe is a special one. My aunt gave it to me years and years ago, when I was first learning to cook. I had just finished my PhD exams, and I was desperate to start eating something other than pie and hummus (PhD exams produce strange cravings). I was, and am, more or less vegetarian, at least in my cooking, so I was pretty ecstatic to see this recipe, chock full of veggies and beans, bursting with curry flavor.

Curried Lentils with Sweet Potatoes and SpinachThe most wonderful thing about it is that it has so much flavor that it doesn’t even need a pinch of salt, so those looking to lower their sodium intake have found a new best friend here.

Curried Lentils with Sweet Potatoes and SpinachWe like to top it with sour cream or plain yogurt and lots of slivered almonds. It wouldn’t be a family recipe if it didn’t involve some crunch. Every time I make this dish, I think of my aunt, and how wherever she goes, there is laughter.

Curried Lentils with Sweet Potatoes and Spinach
Recipe from My Aunt Ellen

1 Tbsp olive oil
1 onion, chopped
2 large garlic cloves, minced
2 Tbsp curry powder
1 Tbsp minced fresh ginger
2 Tbsp ground cumin
1 c lentils, rinsed
2 1/2 c vegetable broth or water
1 medium sweet potato in 1/4″ cubes
4 c spinach leaves (3 oz)
Sour cream or plain yogurt for topping
1/2 c slivered almonds for topping

-Heat oil in large pot and add onion and garlic. Cook until sort, about 5 minutes. Stir in curry powder, ginger, and cumin, and cook one minute.
-Stir in lentils and broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Add sweet potatoes, cover, and cook for 10 minutes more, or until water is absorbed and sweet potatoes are just tender.
-Stir in spinach and cook one minute, until just wilted. Top with sour cream or yogurt and almonds.

Related Posts Plugin for WordPress, Blogger...